Effects of geographical origin, variety and farming system on the chemical markers and in vitro antioxidant capacity of Brazilian purple grape juices

Margraf, Tiago; Santos, Érica Neulyana Taborda; Andrade, Eriel Forville de; Ruth, Saskia M. van; Granato, Daniel

doi:10.1016/j.foodres.2016.02.003

Cited by 85 publications

(62 citation statements)

References 42 publications

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“…These were correlated by principal component analysis (PCA) with the antioxidant activity. Other studies that characterized Brazilian grape juices from different processing conditions, crop system and geographical origin, using chemometrics techniques such as PCA, also highlighted that the chemical markers such as TP, TMA, malvidin 3,5‐diglucoside, malvidin 3‐glucoside, cyanidin 3‐glucoside, delphinidin 3‐glucoside, gallic acid, protocatechuic acid, and procyanidins B1 and B2 were also associated with antioxidant activity in vitro (Granato, Koot, et al, ; Lima et al, ; Margraf et al, ).…”

Section: Resultsmentioning

confidence: 96%

“…One of the ways to evaluate the influence of factors such as processing methods, geographical origin, crop systems and grape varieties in the bioactive content and antioxidant activity of the juices have been through chemometrics techniques, such principal components analysis (PCA) (Granato et al, ; Granato, Koot, Schnitzler, & Ruth, ; Lima et al, ; Margraf, Santos, Andrade, & F., Van Ruth, S.M. & Granato, D., ).…”

Section: Introductionmentioning

confidence: 99%

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Processing methods with heat increases bioactive phenolic compounds and antioxidant activity in grape juices

et al. 2018

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In this work, the influence of the method of processing on phenolic composition and the in vitro antioxidant activity (AOX) of grape juices was studied. The classic methods of producing “Hot Press” (HP), “Hot Break” (HB), and “Cold Press” (CP), and an artisanal method using steam were compared. Among the methods of elaboration of evaluated grape juices, those that heated the grape showed higher content of bioactive phenolics and AOX. The artisanal method using steam presented acceptable bioactive content and could be simple alternative for grape juice production. The main bioactive compounds quantified in the studied juices were procyanidin B1, quercetin‐3‐pyranoside, chlorogenic acid, malvidin‐3‐glucoside, cyanidin‐3‐glucoside, and petunidin‐3‐glucoside. These were correlated by principal component analysis (PCA) with the antioxidant activity. The characteristics obtained from the different juice elaboration methods demonstrate that the HB method was responsible for the greatest extraction of bioactive compounds from the grapes. Practical applications Worldwide consumption of grape juice has been increasing. The factors that have contributed to this growth include the good sensory acceptance and the nutritional appeal related to bioactive compounds. The bioactive compounds of grape juice are mainly flavonoids and phenolic acids, and several factors exert influence on the phenolic composition of this beverage, among them, the method of elaboration. The present work presents new information on the influence of grape juice processing methods on the profile of bioactive compounds of nutritional interest and contributes to improvements in the production processes of this beverage.

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Section: Resultsmentioning

confidence: 96%

Section: Introductionmentioning

confidence: 99%

Processing methods with heat increases bioactive phenolic compounds and antioxidant activity in grape juices

et al. 2018

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“…The correlation analysis indicated that the total phenolic content (Figure A) and total flavonoids (Figure B) were significantly ( P < 0.001) associated with the antioxidant activity measured by the DPPH assay. Various available reports confirm the direct and positive association between total phenolics, including flavonoids, and in vitro antioxidant activity of fruit juices (Margraf et al ., ; Fidelis et al ., ). The phenolic compounds present in barberry juice can donate electrons to the DPPH, stabilising the free radical.…”

Section: Resultsmentioning

confidence: 97%

Effects of pulsed thermosonication treatment on fungal growth and bioactive compounds of Berberis vulgaris juice

Hashemi

Khaneghah

Fidelis

et al. 2018

Int J of Food Sci Tech

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Summary In this study, the single and combined effects of pulsed‐ultrasound amplitude (100 W, 30 kHz with 25 and 50% amplitude levels for up to 30 min) and temperature (65 °C and 75 °C) on fungal growth, total phenolics, flavonoids and antioxidant activity of Berberis vulgaris juice were investigated. The combination of pulsed ultrasound at 50% amplitude for 30 min at temperature of 75 °C as the most effective treatment was resulted in a reduction of about−3.083 ± 0.02, −3.04 ± 0.03, −3.10 ± 0.01 and −2.88 ± 0.02 log (N/N0) on S. cerevisiae, A. flavus, A. versicolor and B. fulva, respectively. Additionally, the highest total phenolics, flavonoids and antioxidant activity were noted for the barberry juice after 30 min of sonication with 50% pulsed‐ultrasound amplitude at either 65 °C or 75 °C. Pulsed thermosonication is a promising technology to extend the shelf life of B. vulgaris fruit juice because of the improvement of antioxidant activity as well as microbial quality.

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“…Principal component analysis has been widely used to assess the differences in the phytochemical compositions of fruit varieties (Khan et al ., ; Martínez‐Valdivieso et al ., ; Margraf et al ., ). The results of PCA indicated that the late‐maturing varieties of ‘Dajie’ and ‘Shushanggan’ tended to have higher levels of quercetin‐3‐rutinoside and (+) ‐ catechin and showed higher antioxidant capacities than the early‐maturing varieties of ‘Xiaobai’ and ‘Liguang’.…”

Section: Discussionmentioning

confidence: 97%

Polyphenol composition and antioxidant capacity in pulp and peel of apricot fruits of various varieties and maturity stages at harvest

Fan

Jiao

Wang

et al. 2017

Int J of Food Sci Tech

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Summary Polyphenol composition and antioxidant capacities of peel and pulp tissues of six apricot varieties were determined. Variations in polyphenol and antioxidant capacity based on variety (early‐maturing varieties and late‐maturing varieties) and harvest maturity (green mature and full mature) were assessed. The results of principal component analysis revealed that (+)‐catechin made the most important contributions to the antioxidant capacities of the pulp. As the (+)‐catechin content in ‘Dajie’ apricot decreased by 36.8% from green mature to full mature, the antioxidant capacities determined by ABTS free radical scavenging assay, DPPH free radical scavenging assay and cupric ion reducing antioxidant capacity assay decreased by 50.0%, 45.2% and 45.8%, respectively. Levels of phenolic compounds in the apricot peels were approximately 2–4 times higher than those of the pulps. Quercetin‐3‐rutinoside may be substantially responsible for the antioxidant capacities of the peels. The late‐maturing varieties tended to have higher levels of phenolic compounds and higher antioxidant capacities than the early‐maturing varieties. The antioxidant capacities in green mature apricots were much higher than those of full mature apricots.

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Effects of geographical origin, variety and farming system on the chemical markers and in vitro antioxidant capacity of Brazilian purple grape juices

Cited by 85 publications

References 42 publications

Processing methods with heat increases bioactive phenolic compounds and antioxidant activity in grape juices

Processing methods with heat increases bioactive phenolic compounds and antioxidant activity in grape juices

Effects of pulsed thermosonication treatment on fungal growth and bioactive compounds of Berberis vulgaris juice

Polyphenol composition and antioxidant capacity in pulp and peel of apricot fruits of various varieties and maturity stages at harvest

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